Quick and easy lunch that tastes great!
4 slices sourdough
8 oz bocconcini (mini mozz balls), sliced in half
4 slices prosciutto
6 figs, quartered
6 oz arugula
1 tbsp olive oil
1 tbsp balsamic vinegar
Preheat broiler to medium.
Spray bread with olive oil spray, place on a baking sheet. Top with bocconcini, basils, prosciutto and parm. Broil for 3 – 5 min until cheese is melted and prosciutto is crispy.
In a large bowl toss figs, arugula, olive oil and balsamic.
Serves 2 – 4.
Believe it or not this is quite a simple dish. I buy presliced foie from Hudon Valley that is flash frozen and shipped. They defrost in less time than it takes to roast the figs. I serve this with bread to mop up any juices.
1 lb fresh figs
4-6 branches fresh thyme
2 TBSP cognac
2 TBSP honey
Zest from 1 lemon
Preheat the oven to 400ºF.
Slice the touch stem end off the figs and slice each in half lengthwise. Toss the figs in a large baking dish with the thyme, liquor, honey and lemon zest. Turn the figs so that they are all cut s
Bake for 15 to 20 minutes, or until the figs are softened and cooked through.
6 oz arugula
1 TBSP Truffle or regulat olive oil
1/2 TBSP Champagne vinegar
Salt and pepper
Combine ingrediets in a bowl and toss.
2 1/2 thick pieces of Foie
Heat a deep skillet over high heat. Add Foie and cook about 30 seconds per side until nicely charred. Remove from heat and quickly plate.
Divide arugula between plates, top with figs and foie, drizlle with any remaining juices and fat.
For this I used Trader Joes frozen figs – they are whole frozen figs and they are perfect for this dish. This was inspired by Patricia Wells, I did not have creme de cassis so I used port instead. This recipe can be easily doubled.
1 duck breast
1/4 c balsamic vinegar
1/2 c port
Stem figs and make an X shape incision into each fig about 1/2 way through the figs.
Make 10 diagonal incisions in the duck skin being careful not to cut through, then repeat to make a criss cross pattern.
Place the figs in a small pan, cover with vinegar and port. Cook over medium heat until it comes to a boil, then reduce to a simmer.
Heat a dry cast iron skillet over high heat. Add the duck skin side down, reduce heat to medium and cook for about 3 minutes until the skin is crispy. Flip over, cover and cook for 10 minutes for medium rare.
Remove from heat and let rest for 10 minutes. Pour juices from pan into fig sauce.
Slice duck thin, serve with figs and drizzle with sauce.
This one comes from Patricia Well’s The Paris Cookbook, she never disappoints! Fresh figs, almonds, creme fraiche – what’s not to love, I did cut the sugar down a bit – hey figs are pretty sweet on their own. This one is best served warm, but ya can always give it a quick warm up in the oven.
2/3 c cream fraiche or heavy creme
4 springs thyme
1/3 c sugar
1/8 tsp salt
1/4 tsp almond extract
1/2 c ground almonds
2 lb figs, stemmed and a “X” cut halfway through
2 tsp fresh thyme leaves
2 tsp sugar
Preheat oven to 375. Spray or butter a 10 1/2 inch round baking dish.
In a small sauce pan, combine creme fraiche and thyme over moderate heat until tiny bubbles form around the edge. Stir, remove from heat and allow to steep for an hour.
In a bowl of a mixer fitted with a whisk, beat eggs, sugar and salt at high speed until thick about 2 minutes. Stir in almonds, extract and thyme cream.
Pour 1/2 in the pan. Bake 10 minutes. Remove from oven.
Arrange figs over the batter. Pour remaining batter over figs and bake 30 minutes.
Meanwhile, combine sugar and thyme in a spice grinder and grind to a fine powder.
Scatter thyme sugar over the gratin and bake for 10 more minutes until golden brown.
Remove from oven. Serve warm.
This is from Diana Henry’s A Change of Appetite, and it is a wonderful vegetarian feasts. I added goat cheese and hazelnuts and used baby kale. If you don’t have baby kale use dinosaur kale chopped up.
1 fennel bulb, sliced thin
1 red onion, sliced thin
1 TBSP olive oil
2 cloves garlic, minced
Red pepper flakes
5 juniper berries, crushed
1 1/2 c bulgur
1 1/2 c chicken stock
2 strips of orange zest
Salt and pepper
1 lb baby kale
1/4 c orange juice
4 oz goat cheese, crumbled
1/4 c hazelnuts, toasted and chopped
For Glazed Figs
8 figs, halved
3 TBSP honey
2 TBSP balsamic vinegar
Preheat oven to 400. Put in a single layer in a small baking dish, drizzle with honey and balsamic. Bake for 20 minutes.
Meanwhile in a 12 inch skillet heat oil over medium heat, add onions and fennel and cook for 10 minutes untl soft and starting to brown. Add garlic, pepper and juniper berries, cook for 3 minutes. Add bulgar, zest and chicken stock, stir to combine and cook for 10 minutes. Add kale and cook for 5 more minutes. Remove from heat and stir in goat cheese, orange juice and nuts. Top with figs and all the liquid from the baking dish.
Serves 4 – 6.
Ok, I’m obsessed! Another great recipe from Ottolenghi.
1 rack of lamb, sliced into individual pieces seasoned with Salt & Pepper
6 thyme sprigs
6 rosemary sprig
3 garlic cloves crushed
6 TBSP olive oil
1/2 c fresh squeezed orange juice
1/4 c red wine vinegar
2 1/2 TBSP honey
1 star anis
1 cinamon stick
1/4 c walnuts, toasted
4 oz soft goats cheese crumbled
1/4 c mint leaves
1/4 c parsley, chopped
4 figs, quartered
2 TBSP olive oil
3 c mixed greens
Combine marinade ingredients in a ziplock bag add lamb and marinade overnight.
For the sauce, put all the ingredients into a heavy pan and bring to the boil. Reduce heat and simmer for further 10-15 mins until reduced by 2 thirds. I reduced it a bit much so I just added a splash of hot water and stirred.
Grill lamb 3-4 mins is on each side. Leave to rest for a couple of minutes.
While the lamb is resting toss the salad leaves together with the salad ingredients.
To serve place a pile of salad on the plate and layer up a couple of cutlet’s Spoon some of the sauce over the lamb and salad.
This salad is from F&W and it’s a keeper. I’ve been waiting for the first figs of the season to come so I could try it out.
1/4 c almonds, toasted, chopped
1/4 c mascarpone cheese
3 TBSP apple cider vinegar
3 TBSP walnut or olive oil
Salt and pepper
3 c baby kale
2 Belgian endives, halved, cored and thinly sliced
8 figs, cut into wedges
4 slices prosciutto, chopped
2 oz Gorgonzola cheese, crumbled
Combine mascarpone, oil and vinegar in a jar. Close and shake to combine. Toss remaining ingredients with a could TBSP dressing, adding more if needed.
Serves 2 – 4.